Best Stampede Beans Recipes
STAMPEDE BEANS
Have to tell you if you like beans, then this is the ultimate bean recipe to have and a much easier way than making baked beans from scratch. My good friend Betty gave me this recipe 14 years ago and from then on these are the only beans I make and everyone raves about them, plus they freeze excellent.
Provided by Katherine in Alberta
Categories Beans
Time 1h50m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Saute the bacon and onion and add to beans.
- Add remaining ingredients and bake covered at 325 for 1 hour.
- Remove the cover and bake for 30 more minutes.
STAMPEDE BAKED BEANS
This pot of beans never comes home from a pot-luck with anything in it, it is scraped clean every time!
Provided by Scutch
Categories Black Beans
Time 1h40m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Mix all together and bake at 350 degrees for 1 1/2 hours.
- This makes a roaster full. Not sure exactly how many people it will feed.
Nutrition Facts : Calories 867, Fat 40.7, SaturatedFat 13.5, Cholesterol 112.1, Sodium 3243.7, Carbohydrate 75.8, Fiber 15.3, Sugar 25.1, Protein 51.8
STEWED WHITE BEANS WITH TOMATOES AND ROSEMARY
If the stew is made in advance, be sure to remove the rosemary sprig and let the beans cool before refrigerating. It should be reheated gently over medium-low heat.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 11
Steps:
- Soak beans in water overnight. Drain, and transfer to a large pot. Cover beans with 4 inches water. Add the intact half of the onion, the carrot, celery, and bay leaf. Bring to a boil. Reduce heat, and simmer until beans are tender but not bursting, about 1 hour. Drain, and remove onion, carrot, celery, and bay leaf; discard.
- Pulse tomatoes, with juice, in a food processor until coarsely chopped. Heat oil in a medium heavy-bottomed pot over medium heat. Add chopped onion, the garlic, and red-pepper flakes. Cook, stirring occasionally, until onion and garlic are tender but not browned, about 3 minutes. Add tomatoes and rosemary. Bring to a boil.
- Add beans, and simmer, stirring occasionally, until tomato sauce thickens, about 20 minutes. Season with salt and pepper. Serve warm, and drizzle with oil just before serving.
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